Asian pear-Ginger Frozen Yogurt
- 1 lb. Asian pear, peeled, cored, and chopped
- 1 oz. fresh ginger, peeled and chopped
- 1 lb. Greek yogurt, or strained yogurt
- 1/2 cup sugar
- In a food processor, puree the Asian pear and fresh ginger until smooth and no chunks are left.
- Fold the pear and ginger puree into the Greek yogurt and add the sugar. Mix thoroughly.
- Chill the mixture thoroughly, and freeze according to your ice cream maker’s directions.
Lemon Ginger Macarons
makes ~60-70 shells
- 30 grams sugar
- 200 grams powdered sugar
- 110 grams slivered almonds
- 4 Tbspn dried lemon zest*
- 5 grams ground ginger
- 1/2 tspn yellow powder food coloring, optional
- 90 grams egg whites, at least two days old (separate eggs in advance, put the whites in an air tight container for at least two days–I usually keep them for five days before use)
- freshly grated lemon zest
- Have ready: pastry bag fitted with a round tip with about 1/2″ opening and two baking sheets lined with silpats or parchment paper.
- In a food processor, process the regular sugar for a few seconds. Remove and set aside.
- Combine the powdered sugar, almonds, dried lemon zest, ground ginger, and food coloring in the food processor and process until the almonds are finely ground. Set aside.
- Place the egg whites in a mixer bowl with the whisk attachment. Begin whisking on low, until the egg whites start to foam.
- Increase the speed of the mixer to medium high and beat the egg whites while gradually adding the regular sugar. Beat on medium high until you reach a glossy, soft-peak meringue.
- At this point, remove the mixer bowl from the mixer and continue the rest of the way by hand, using a large balloon whisk. Pour (lightly!) the processed powdered sugar and almond mixture into the meringue. Fold to combine, quickly at first, and then slowly after the first few strokes. Make sure to always use deliberate strokes when folding. Mix only until combined, no more than fifty strokes. Usually, it only takes me fewer than thirty, if that. The batter is ready when the peaks will collapse on their own.
- Immediately transfer the batter to the prepared pastry bag. On the silpat baking sheets, squeeze about 1 to 1.5″ rounds. Top each shell with freshly grated lemon zest. Let the sheets sit for at least 30 minutes.
- While the macarons rest, preheat the oven to 150 degrees C. Bake the macarons for 15-20 minutes, rotating after about 10. Macarons are done when the shells do not give when gently touched. Remove from the oven and let cool.
*To make dried lemon zest, zest lemons and leave the zest out on a piece of paper towel for 24 hours.
- 3 large eggs
- 1/2 cup white sugar
- 8 oz. (1 1/3 cups) semi-sweet chocolate chips
- 1 cup milk
- 2 cups heavy cream
- 1 tablespoon unsweetened cocoa powder
- 1 pinch of salt
- 2 teaspoons vanilla extract
- 1 to 1 1/2 cups chopped roasted & unsalted almonds
- In a large heat-resistant bowl, beat eggs lightly with a whisk.
- Beat sugar into the eggs until incorporated.
- In a medium or large heavy saucepan over medium low heat, heat the milk, 1 cup of the cream, chocolate and salt. Stir pretty regularly until the chocolate starts to melt.
- When chocolate is partially melted, whisk in the cocoa powder. Then continue stirring to melt the chocolate.
- When hot (and chocolate is fully melted & cocoa is dissolved), but not boiling, remove from stove and gradually stir into the egg & sugar mixture. Start with only 1/4 to 1/2 cup of the hot mixture so you don’t scramble the eggs. Then pour in the rest and mix thoroughly.
- Add the second cup of cream and the vanilla extract. Stir well.
- Transfer mixture to an airtight container and refrigerate until COLD. This will take all day or all night.
- Using an electric ice cream maker, freeze ice cream according to manufacturer’s instructions.
- Transfer to a container you can seal and stir in the almonds to evenly distribute them. Freeze for about 1 1/2 to 2 hours before scooping and eating.
Makes about a half gallon.
- 24 Oreos
- 1 pint Haagen-Dazs coffee or vanilla ice cream
- 1 bag (9.5 ounces) Milk Chocolate
- 2 tablespoons vegetable oil
- 1 cup chopped lightly salted almonds (optional)
- Allow ice cream to soften slightly.
- Line a baking sheet with wax paper.
- Carefully open up the Oreos and scrape out the cream filling and discard it.
- Lay Oreo wafers with the inside/bottom side up.
- Using a medium sized spring action cookie scoop, scoop a level scoop of ice cream and deposit it in the center of an Oreo wafer. Repeat with half the wafers so you have 24 scoops on 24 of the wafers.
- Using a spatula or a spoon, slightly flatten the rounded top of each ice cream scoop and then top each one with another Oreo wafer. Press gently to make the sandwich, but be careful not to break the wafer.
- Cover and freeze little sandwiches for at least two hours.
- In the top of a double boiler, melt the milk chocolate promises with the vegetable oil. Melt the chocolate only about 2/3 of the way, and then stir to finish melting. If there are pieces that remain unmelted after 3-4 minutes of stirring, return to top of double boiler for a few seconds and stir some more to melt completely.
- Line another pan with wax or parchment paper. Dip a little ice cream sandwich about halfway into the chocolate, using a silicone spatula to help coat up the sides for better coverage. Dip one side and the edge in the chopped nuts, if desired. Set on the clean wax/parchment paper. Repeat with remaining sandwiches.
- Set the pan in the freezer for another hour or so or as long as you can take it, and then enjoy.
- Keep uneaten sandwiches covered and frozen.
Makes 24 little sandwiches